Harvard scientist invents ice cream with a skin – Bloomberg
David Edwards is trying to change the way we take in nutrition.
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David Edwards is trying to change the way we take in nutrition.
Read moreNow on the menu in Beijing for Chinese New Year: lots and lots of American lobster.
Read moreThe family-dining chain shows how it develops its breakfast creations, like its recently introduced Criss-Croissants.
Read moreNew York chef Marc Forgione cooks up the classic recipe his family is known for.
Read moreJason Weiner, executive chef and founder of Almond Tribeca in New York City, demonstrates how to make Lobster Sausage.
Read moreNew ballpark food includes chicken-fried bacon.
Read moreChefs and bartenders are sourcing their own barrels, making large batches of cocktails and aging them in-house, allowing them to give their customers something unavailable elsewhere. Peter Kreidler, sous chef of Clay Pigeon Food and Drink in Fort Worth, Texas, uses a charred three-gallon white American oak barrel from local […]
Read moreRestaurant chain managers and beverage directors are being empowered to buy locally produced beverages that are popular in their communities. Franchisees are, too, said Tom Lewison, CEO of 36-unit Wild Wing Café. “We allow franchisees to work on their own drink specials,” he said. “We want to be local. We […]
Read more10/10 recommend Nick Mastrovito!
Nick Mastrovito is the best Recruiter I've ever had the pleasure of working with! He is Top Tier! He not only helped me land my dream job with an amazing concept, but he also got me the exact pay, with additional bonuses and a higher-level job position. Nick was also extremely helpful and informative throughout the entire process. He maintained a clear open line of communication and got me directly to the correct people, no beating around the bush. You could not ask for a better recruiter! If for some reason, I ever need help getting placed in the future I will 100% be reaching back out to him.
Thank you,
Brandy McGill
Nick was so helpful and informative.
I had the pleasure of receiving communication from Nick, with Patrice & Associates, informing me of current needs in Restaurant Management. After speaking with Nick and hearing the details of what he was looking for, I decided to give it a shot. I moved to the states about 3 years ago and left a RGM position for my family. Don't get me wrong, I still would have made the same decision. When I got to Oklahoma it was a little harder to find the same position close to my living area. So I just worked whatever jobs I found. Until starting the process with Nick in finding a new RGM position, I didn't realize how much I actually missed it. He explained the company's background and expectations. He even let me know it was rare for them to consider a person for recommendation that's been out of management for over a couple years, but he believed that I was great for this opening. Nick was exceptional with communication, timely responses to any questions, and working diligently at keeping the process moving forward. I have now accepted a job offer for RGM and have a start date with a wonderful, growing company! The process took less than a month!!!! Thank you Nick for refreshing my passion for my career and being there to lift my confidence back where it should be. Sincerely, Vinny Bagby
Nick Mastrovito is a very professional, knowledgeable recruiter...
...and a wonderful person too. I am very pleased to have known him. He helped me to get my current position. Thank you so much Nick!! Best Regards, Emily Yeh
Recruiters are true coaches!
Nick was AWESOME!! He went above and beyond helping with everything! He stayed in contact through out the whole process. I will recommend him to my friends, NICK WAS AWESOME!!!!!! - Tonya Lanham Your Recruitment Coach: Professional Interview Dress Tips
